Method

Heat oil in a large pan on medium heat. Add garlic, chilli, pancetta and fry off for a couple of minutes before adding eggplant. Fry for 5 minutes or until pancetta is crispy and eggplants are golden.

Meanwhile, add the pasta to a pot of rapidly boiling salted water and cook for 8 minutes until al dente.

Add half of the basil to the pan with the eggplant and cook for a further 2 minutes. Next add the tomatoes to the pan and allow to blister and collapse a little. Add one or two ladlefuls of pasta water to the pan. Simmer for 10 minutes, stirring occasionally. Strain pasta and add to the pan.